Hot Cross Buns Citrus Glaze (Printable)

Soft, spiced bread buns studded with dried fruit and topped with a tangy citrus glaze.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground allspice
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp salt
08 - 1/2 cup whole milk, lukewarm
09 - 1/2 cup water, lukewarm
10 - 1/4 cup unsalted butter, melted
11 - 2 large eggs, room temperature
12 - 3/4 cup mixed dried fruit including currants, raisins, and chopped candied orange peel
13 - Zest of 1 orange
14 - Zest of 1 lemon

→ Cross Paste

15 - 1/3 cup all-purpose flour
16 - 3 to 4 tbsp water

→ Citrus Glaze

17 - 1/2 cup powdered sugar
18 - 2 tbsp freshly squeezed orange juice
19 - 1 tbsp lemon juice

# How To Make It:

01 - In a large mixing bowl, whisk together bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt until evenly distributed.
02 - In a separate bowl, whisk together lukewarm whole milk, lukewarm water, melted unsalted butter, and room temperature eggs until fully combined.
03 - Pour the wet ingredient mixture into the dry ingredients and mix until a soft dough begins to form.
04 - Add the mixed dried fruit, orange zest, and lemon zest to the dough and knead by hand or with a stand mixer for 8 to 10 minutes until the dough becomes smooth, elastic, and fully homogeneous.
05 - Transfer the dough to a greased bowl, cover with a damp cloth, and allow to rise in a warm location for approximately 1 hour until the dough has doubled in volume.
06 - Turn the risen dough onto a lightly floured surface, divide into 12 equal portions, and shape each piece into a tight ball. Arrange the buns on a parchment-lined baking tray with slight spacing between them.
07 - Cover the buns loosely and allow to rise for 30 minutes until visibly puffy. Meanwhile, preheat the oven to 375°F.
08 - Mix all-purpose flour with water to form a thick, pipeable paste. Transfer the mixture to a piping bag and carefully pipe a cross pattern over the top of each bun.
09 - Place the tray in the preheated 375°F oven and bake for 20 to 25 minutes until the buns are golden brown in color and produce a hollow sound when gently tapped on the bottom.
10 - While the buns are baking, combine powdered sugar, freshly squeezed orange juice, and lemon juice in a small bowl, stirring until smooth and well incorporated.
11 - Remove the buns from the oven and immediately brush the warm buns with the citrus glaze using a pastry brush. Transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're soft enough to tear apart with your fingers but sturdy enough to hold together, making them perfect for breakfast or an afternoon treat.
  • The citrus glaze is deceptively simple but transforms the whole experience with its bright, zesty finish that cuts through the richness.
  • Once you nail the technique, you'll find yourself making these for friends who didn't even know they needed them in their lives.
02 -
  • Yeast is alive—respect it by keeping everything at the right temperature, and it will reward you with buns that rise beautifully; neglect this and you'll end up with dense, disappointing results that no glaze can fix.
  • Timing the glaze matters more than you'd expect; applying it to warm buns means it soaks in and creates a silky finish, while cold buns will just look glazed on top without that flavor integration.
03 -
  • Room temperature eggs and warm (not hot) milk are non-negotiable for proper fermentation and a tender crumb—cold ingredients will slow everything down and throw off your timing.
  • The second rise is shorter than the first because the dough is already well-developed; don't let it go too long or you'll end up with buns that spread rather than rise, creating a wide pan of gluten instead of individual buns.
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